Show navigation
Hide navigation
Resources
Features
Series
Coronavirus
Podcasts
Videos & Webinars
Reports
Tools
Legal practical guidance
Research
Articles
Book Chapters
Special issues
Scientific Reports
SDG Graphics
Match Research to SDGs
News
Events
Partners
About partners
United Nations Global Compact
Global Citizen
Global Partnership for Sustainable Development Data
United Nations University
Links
About
Bringing plant-based Cli-meat closer to original meat experience: insights in flavor
Elsevier
,
Future Foods, Volume 5, June 2022
Authors:
Zioga E., Tostesen M., Kjaerulf Madsen S., Shetty R., Bang-Berthelsen C.H.
Read for free on ScienceDirect
Show previous page
Special issue
Earth Day 2022
Category:
Articles
Tags:
Climate change
;
Food security and nutrition and sustainable agriculture
;
Sustainable consumption and production
;
Global
Keywords:
Enzymatic Processes
;
Flavor Profile
;
Maillard Reaction
;
Meaty Flavor
;
Plant-based
;
Umami
;
Global
Related content
Emerging anthropogenic circularity science: Principles, practices, and challenges
Food coating using vegetable sources: importance and industrial potential, gaps of knowledge, current application, and future trends
Communicating upcycled foods: Frugality framing supports acceptance of sustainable product innovations
The 2021 report of the Lancet Countdown on health and climate change: code red for a healthy future
Tracking progress on health and climate change in Europe
